Health Department Inspections


Health Department Inspections is a regular listing of inspections conducted in Surry County establishments by North Carolina health officials. The listing includes restaurants, schools, day care facilities, adult care and other facilities. The listings give the health inspector score, if applicable, along with the text of their findings in their words.

Central Middle School lunch room, 1930 Zephyr Rd., Dobson. Inspected Nov. 23, score 98.5. Violation: Food-contact surfaces: cleaned and sanitized: Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures – PF – The dish machine is not reaching the 180 degree rinse temperature in order to properly sanitize. Management stated that dishes are sanitized in the three compartment sink after being run through the dish machine until the unit could be repaired. An employee was witnessed washing dishes in the dish machine and then placed them on the shelf to air dry. The dishes and containers were sanitized in the three compartment sink to correct the violation. I will return in 10 days to ensure that the dish machine has been repaired and is maintaining a final rinse temperature as stated on the data plate.

Colonial Care Cafeteria, 340 Snowhill Dr., Mount Airy. Inspected Nov. 16, score 94.5. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – P — A couple of resident bowls, a few knives, one ladle, and one pan were found to be dirty. After washing, dishes must be observed to ensure that they are completely cleaned before placing up for suture use. Ensure that employees are washing, rinsing, and sanitizing dishes properly. These were washed, rinsed, and sanitized to correct this violation. The pan may need to be replaced if the buildup will not come off properly. Equipment Food-Contact Surfaces and Utensils-Frequency – C — The ice machine had a slight build-up in the ice-making section and on the tubes on the mechanical side. Clean the ice machine following manufacturer’s instructions and replace the tubes.

2) Proper date marking and disposition: Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking – PF — A couple of foods that require date marking were missing date marks today (lettuce, mozzarella cheese). Be sure that all foods have a discard date on the date marking, as well (bologna). This was corrected by correctly date marking the lettuce, since the prep date was known, but the mozzarella cheese was thrown away to correct these violations. Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition – P — Bologna was not thrown away by the discard date, which was not written on the package. The bologna was thrown away to correct this violation.

3) Contamination prevented during food preparation, storage and display: Food Storage-Preventing Contamination from the Premises – C — An opened package of bologna was stored in a plastic bag that was already used for bologna storage. These bags are to be used once, through the 7 days of date marking in this case. It must not be reused after the date has expired. Opened packages of dry foods must be stored in approved container with tight-fitting lids (potato chips and baking cocoa). Raw bacon was stored above fully cooked sausage patties. Sausage patties should have been stored above the bacon, since they are fully cooked, and thus, have a lower minimum internal cooking temperature.

4) Non-food-contact surfaces clean: Nonfood Contact Surfaces – C — Clean all non-food contact surfaces (top and inside of equipment, racks in units, etc.).

5) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors underneath equipment and shelving. Clean the floors under the shelves in the dry storage room. Sweep the floor in the walk-in cooler. Floors, Walls and Ceilings-Cleanability – C — Keep all storage at least 6 inches off of the floor (chemicals, etc.). The ceiling is not of approved construction (popcorn ceiling). Floor and Wall Junctures, Coved, and Enclosed or Sealed – C — Replace the missing/fallen base tile under the three-compartment sink. Walls and Ceilings, Attachments – C — Clean the air return in the kitchen.

6) Meets ventilation and lighting requirements; designated areas used: Intensity-Lighting – C — 10 foot candles of light intensity is required in walk-ins and storage rooms (1-7 in noncompliant areas). Installing more fixtures may be the only way to correct this.

East Coast Wings, 692 S. Andy Griffith Pkwy, Mount Airy. Inspected Nov. 24, score 96. Violations: 1) Food-contact surfaces: cleaned and sanitized: Equipment Food-Contact Surfaces and Utensils-Frequency – C – (REPEAT) The ice machine had mold and bacetria build-up on the inside of the top cabinet today. Clean the ice machine at a frequency to prevent the growth of mold and bacteria build-up.

2) Thermometers provided and accurate: Temperature Measuring Devices-Functionality – PF – An air thermometer is needed in the prep unit. I will return in 10 days to ensure that the prep unit has a properly working air thermometer installed. Food Temperature Measuring Devices – PF – A small diameter probe thermometer is needed in the kitchen to take temperatures of small foods produced in the establishment. I will return in 10 days to ensure that the small diameter probe thermometer is available.

3) Utensils, equipment and linens: properly stored, dried and handled: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing – C – The knife rack at the sandwich unit contained two dirty knives inside of it and when asked how often the rack is cleaned, the employees stated that it is cleaned once a day. The employee stated that the knives are cleaned more often than every four hours. The knife rack must be cleaned at least every four hours after a dirty knife is placed inside of it. Clean the inside of the container lid storage bin.

4) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Cutting Surfaces – C – Replace or repair the two green cutting boards that are damaged and have deep cuts in them. Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices – C – Replace the containers that are stained and cracked with crazing. Replace or remove the strainer that is damaged and has loose wires present. Good Repair and Proper Adjustment-Equipment – C – Replace or repair the lid on the ice cream freezer.

5) Non-food-contact surfaces clean: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils – C – Clean inside of the prep unit and microwave. Clean the lower shelving near the microwave on the grill line. Clean the wing cooler gasket. Clean the inside of the dressing cooler.

Food Lion #944, 647 S. Key St., Pilot Mountain. Inspected Nov. 24, score 98.5. Violations: 1) Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used: Good Repair and Proper Adjustment-Equipment – C — The 3-compartment sink is leaking underneath the sanitizer compartment (around the drain), causing the sanitizer to drip out at a significant rate. This needs to be repaired as soon as possible.

2) Physical facilities installed, maintained and clean: Cleaning, Frequency and Restrictions – C — Clean the floors in the walk-in cooler and walk-in freezers.

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